Going the distance for ramen perfectionA La Carte Columns
September 18, 2016
Story By: Kelli Shiroma | Photos by: Anthony Consillio
When it comes to talking about Junpuu’s “wow” factor, owner Eiji Kato doesn’t hesitate to speak up.
“We make everything from scratch and we go the extra mile,” he says.
Junpuu, known for its unique ramen dishes, boasts many customer favorites. Patrons often order Spicy Cheese Gyoza ($6), for instance, as an appetizer.
“It features homemade gyoza; we make it every day,” Kato explains. “We put tomato meat sauce on top with Parmesan cheese and chili oil to give it spice. It’s mildly spicy.”
As for the ramen menu, Kato says Garlic Tokyo Tonkotsu Ramen ($10) is one of the most popular items.
“We use our tonkotsu broth with blackened garlic oil,” he states. “The broth is pretty rich. We also pre-cookthe bones for 16 hours so (the taste) is not gamey.”
Customers can choose to add an ajitama ($1.50) to their ramen, or opt for the “special” — ajitama and extra char siu for $3.
“The ajitama egg is a soft-boiled egg that’s cooked perfectly — it’s not runny,” Kato says. “The egg is boiled for seven minutes and we soak it in a special sauce overnight.”
Customers who visit Junpuu in the beginning of the week can take advantage of the current “Early Week Special,” featuring Oxtail Ramen ($12) or Oxtail Soup with Rice ($16).
“We make (this special) on Monday, and usually we sell out on Tuesday,” Kato says. “The soup comes with rice and has a lot more meat in it. The ramen has ox-tail meat, a lot of cilantro on top, bamboo shoots, an onion mix, grated ginger and shoyu for the dipping sauce.”
Junpuu customers can park on the street or in the lot behind the building. Junpuu validates for one hour during lunch; parking is free after 5 p.m. and on weekends.
1010 S. King St., Ste. 108, Honolulu
Daily, 11 a.m.-10 p.m. (9 p.m. last call)